Ingredients

6 large egg whites, room temperature

1/4 tsp. kosher salt

1 1/2 c. (300 g) granulated sugar

2 tsp. cornstarch

1 tsp. distilled white vinegar

1 tsp. pure vanilla extract

3/4 c. (150 g) granulated sugar, divided

1 c. fresh or partially thawed frozen cranberries

2 sprigs fresh rosemary, cut into 1″ pieces

2 c. heavy cream

1 tbsp. granulated sugar

1/2 c. four fruit preserves

Fresh raspberries and pomegranate seeds, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 300°F. Draw a 9-inch circle in the center of a piece of parchment paper, turn it over, and place it on a baking sheet.

Step 2: In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium-high speed until foamy, about 1 minute. Gradually add 1 1/2 cups sugar while mixing and continue to beat until thick, glossy, and stiff peaks form, 8 to 12 minutes. Beat in cornstarch, vinegar, and vanilla until combined.

Step 3: Spoon eight 2-inch dollops of meringue onto the parchment around the drawn circle, making sure each touches to form a wreath shape. Use the back of a spoon to form a shallow well in the center of each mound.

Step 4: Place the meringue in the oven and immediately reduce the temperature to 250°F. Bake until set but still white, about 1 hour and 15 minutes. Turn off the oven and let the pavlova cool completely inside with the door closed until it turns pinkish beige and is crisp and dry on the outside, at least 2 hours or up to overnight.

Step 5: Meanwhile, combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir frequently until sugar dissolves and mixture starts to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.

Step 6: Stir in rosemary. Using a slotted spoon, transfer cranberries and rosemary to a wire rack set over a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.

Step 7: Place the remaining 1/4 cup sugar in a shallow dish. Working in batches if needed, add cranberries and rosemary, tossing to coat evenly.

Step 8: In the large bowl of a stand mixer fitted with the whisk attachment, beat heavy cream and 1 tablespoon sugar on medium speed until soft peaks form, 2 to 3 minutes. Gently fold in fruit preserves.

Step 9: Use a butter knife to loosen the edges of the pavlova and carefully slide it onto a serving platter. Spread the whipped cream mixture evenly over the top.

Step 10: Decorate the wreath with fresh raspberries, pomegranate seeds, and the sugared cranberries and rosemary for a festive finish.

Tips & Variations

For a stronger rosemary aroma, gently bruise the rosemary sprigs before soaking them with the cranberries.

Use other seasonal berries like blueberries or blackberries if cranberries are not available.

To keep the pavlova crisp, assemble it just before serving.

Try substituting fruit preserves with your favorite jam or curd for varied flavor.

FAQs

Can I make the pavlova base ahead of time?

Yes, you can bake the pavlova base a day ahead and store it in an airtight container at room temperature. Just keep it dry and assemble with toppings just before serving to keep it crisp.

Why is cornstarch added to the meringue?

Cornstarch helps stabilize the meringue and gives the pavlova a soft, marshmallow-like center while keeping the exterior crisp.